| When you taste one of our Hand made chocolates, you will immediately
notice the extra thickness, clean taste and smoothness of the chocolate
coating itself, which gives our chocolates their characteristic luxury taste.
A taste that simply cannot be produced using factory techniques. This is
of course partly due to our unique recipes, developed over many years but
also due to the hand making process. This is how we do it ! |
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  Firstly, we use only the finest Belgium slab chocolate with at least 30% cocoa solids and the highest quality English style Milk chocolate with 20% cocoa solids and 20% milk solids.
Then we gently heat the chocolate, melting it at around 45 degrees and then slowly "tempering" it, carefully rotating it in specially designed metal bowls, allowing the chocolate to remix as it cools. This is very important to ensure the chocolate is clean tasting, soft and with no cocoa butter on the surface
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  Once cooled down to 32 degrees, the chocolate is ready for dipping. The pre-prepared centres are placed on forks and individually hand dipped, to ensure a
thick chocolate coating, setting them apart from mass produced chocolates.
The chocolates are then placed on trays to set and dry under carefully controlled conditions.
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For moulded chocolates, the chocolate is first poured into moulds, then at the right moment drained out to leave a chocolate shell. These are hand filled with the centres, and refilled with chocolate to produce a smooth, solid base.
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To ensure adherence to our strict quality standards we employ a team of highly experienced "tasters", to ensure that the chocolates that reach you, are always delicious - every time!
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